Analysis of Acetone Peroxide Premixes for Bleaching and Maturing Flour

1964 ◽  
Vol 47 (2) ◽  
pp. 363-366
Author(s):  
James T Taylor
Keyword(s):  
Hydrogen Peroxide ◽  
Qualitative Method ◽  
Collaborative Study ◽  
Organic Peroxides ◽  
Dilute Sulfuric Acid ◽  
Quantitative Analyses ◽  
Single Determination ◽  
Acetone Peroxide ◽  
Qualitative Analyses

Abstract A quantitative and a qualitative method for the determination of acetone peroxides were subjected to collaborative study. Quantitative analyses are based upon liberation and titration of hydrogen peroxide from acyclic peroxides and hydroperoxides by dilute sulfuric acid and standardized potassium permanganate, respectively. Single determination of 6 samples (varying in per cent levels of peroxide equivalent) each of baking premixes and milling premixes produced very good collaborative results. Qualitative analyses, achieved by comparing infrared spectra of acetone-extracted organic peroxides with acetone-extracted organic peroxides from a reference premix, gave peaks characteristic of the premixes. No interferences were seen from various starch blanks. Both the quantitative and the qualitative methods are recommended for adoption as official, first action.

Sulfuric Acid/Hydrogen Peroxide Digestion and Colorimetric Determination of Phosphorus in Meat and Meat Products: Collaborative Study

1991 ◽  
Vol 74 (1) ◽  
pp. 22-26 ◽  
Author(s):  
David K Christians ◽  
Thomas G Aspelund ◽  
Scott V Brayton ◽  
Larry L Roberts
Keyword(s):  
Hydrogen Peroxide ◽  
Sulfuric Acid ◽  
Collaborative Study ◽  
Meat Products ◽  
Colorimetric Determination ◽  
Pork Sausage ◽  
Relative Standard ◽  
Significant Difference ◽  
Standard Deviations

Abstract Seven laboratories participated In a collaborative study of a method for determination of phosphorus in meat and meat products. Samples are digested In sulfuric acid and hydrogen peroxide; digestion Is complete In approximately 10 mln. Phosphorus Is determined by colorimetric analysis of a dilute aliquot of the sample digest. The collaborators analyzed 3 sets of blind duplicate samples from each of 6 classes of meat (U.S. Department of Agriculture classifications): smoked ham, water-added ham, canned ham, pork sausage, cooked sausage, and hamburger. The calibration curve was linear over the range of standard solutions prepared (phosphorus levels from 0.05 to 1.00%); levels in the collaborative study samples ranged from 0.10 to 0.30%. Standard deviations for repeatability (sr) and reproducibility (sR) ranged from 0.004 to 0.012 and 0.007 to 0.014, respectively. Corresponding relative standard deviations (RSDr and RSDR, respectively) ranged from 1.70 to 7.28% and 3.50 to 9.87%. Six laboratories analyzed samples by both the proposed method and AOAC method 24.016 (14th Ed.). One laboratory reported results by the proposed method only. Statistical evaluations Indicated no significant difference between the 2 methods. The method has been adopted official first action by AOAC.

Collaborative Study of Maleic Hydrazide Residue Analysis

1965 ◽  
Vol 48 (4) ◽  
pp. 744-748
Author(s):  
J R Lane
Keyword(s):  
Maleic Hydrazide ◽  
Residue Analysis ◽  
Collaborative Study ◽  
French Fries ◽  
Food Crops ◽  
Good Reproducibility ◽  
Processed Food ◽  
Wide Range ◽  
Single Determination

Abstract The recoveries obtained from raw and processed food crops fortified with 10 μg or more of maleic hydrazide per analytical sample demonstrate that a wide range of concentrations of maleic hydrazide residues can be accurately determined. The test shows good reproducibility and agreement of data, considering the additional possible error of a blending at point of origin and reblending upon receipt by the collaborator, the lack of refrigeration, and the use of a single determination of the unknowns. The crops used included cranberries, onions, peaches, tobacco dust, and potatoes (whole, dehydrated mashed, frozen french fries, and potato chips). The average recoveries on these crops, fortified with 1.3–85 ppm, ranged from 70 to 92%.

Pembuatan dan Analisis Bioetanol dari Pati Sagu (Metroxylon Sago) Asal Papua

2012 ◽  
Vol 9 (1) ◽  
Author(s):  
Bimo Budi Santoso ◽  
Agnes Dyah Novitasari Lestari ◽  
Prawatya Istalaksana
Keyword(s):  
Molecular Weight ◽  
Boiling Point ◽  
Quantitative Analyses ◽  
Qualitative Analyses

Preparation and analysis bioethanol of sago (M. sago) from Papua have been carried out. The preparation of bioethanol was conducted by hydrolysis, fermentation, distillation and purification. The length of fermentation applied is 3, 4, 5, 6, 7 and 8 days. Bioethanol then was analyzed qualitatively and quantitatively. Qualitative analyses were boiling point and molecular weigh determination. Quantitative analyses were determination of the volume of bioethanol content and the composition of bioethanol of every length of fermentation. Based on the qualitative analyses, the sample obtained was ethanol with boiling point of 79 oC and molecular weight of 46 gram/mol. Whereas based on the quantitative analyses, the more length of fermentation, the volume of ethanol obtained and the composition of ethanol increased, with the optimum of the fermentation length was 8 days and the volume ethanol obtained was 123.5 mL, in addition the composition of ethanol at fermentation length of 8 days was 100%.

scholarly journals Oxidase Determination of Plasma Cholesterol as Cholest-4-En-3-One Using Iso-Octane Extraction

1981 ◽  
Vol 18 (2) ◽  
pp. 64-70 ◽  
Author(s):  
Paul Trinder
Keyword(s):  
Hydrogen Peroxide ◽  
Plasma Cholesterol ◽  
Cholesterol Oxidase ◽  
Cholesterol Esters ◽  
Ethanolic Solution ◽  
Single Determination

Cholesterol esters in 20 μl of plasma are hydrolysed with hot ethanolic KOH. Preformed cholesterol and cholesterol released by hydrolysis is reacted with cholesterol oxidase to form hydrogen peroxide and cholest-4-en-3-one, which is extracted from alkaline 50% v/v ethanolic solution with iso-octane. The absorbance of the ketone in iso-octane at the 232 nm peak is used to measure the cholesterol originally present. Plasma blanks obtained by omitting the cholesterol oxidase from the reagent show negligible absorbance even when the samples are grossly icteric, lipaemic, or haemolysed. The test is carried out in a single glass screw-capped tube, and the absorbance given by a sample containing 6·25 mmol/l cholesterol is ≏ 0·44, corresponding to a molar absorbance of ≏ 17 500. The conversion of cholesterol to cholest-4-en-3-one is stoichiometric, and the absorbance of the iso-octane layer is stable for at least 48 hours. A single determination occupies 30 minutes; 30 samples can be analysed in 1½ hours.

Sign in / Sign up

Export Citation Format

Share Document